Someone actually asked this months ago, but it got lost in the pile along with my W-2 (eep!). Anyhoo, the query:What's the best chile relleno in Orange County?
I must admit: I never order the dish. A chile relleno is never about subtlety; it's supposed
be greasy, gooey, eggy, a glop to be mixed alongside refried beans and rice. It's probably the most Mexican-American of Mexican dishes, a meal a casual observer would place alongside the combo plate and nachos in the pantheon of Tex-Cal-Mex cuisine---but it's a wholly Mexican creation.
All this said, I never order the dish as prepared by most Mexican restaurants. Even with my dear mami
, I get a towel to sop up the grease, and she makes them magnificently, using poblanos instead of the Anaheim peppers far too many restaurants use lest their gabacho customers gasp in heat.
I make exceptions for just two places.More »